Description
A delicious twist on traditional mashed potatoes with the addition of cabbage and scallions for extra flavor.
Ingredients
Scale
- 2 pounds potatoes, peeled and chopped
- 1 small head green cabbage, cored and shredded
- 4 scallions, sliced
- 4 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
- Optional: a pinch of nutmeg
Instructions
- Pop your chopped potatoes into a big pot, cover them with cold, salted water, and bring to a boil. Lower heat and simmer till they’re completely fall-apart soft—about 15-20 minutes.
- While the potatoes do their thing, dump shredded cabbage into a separate pan with a splash of water and a knob of butter. Cook over medium heat until it’s soft—about 5-8 minutes.
- Drain the potatoes and return them to the pot. Add butter and warm milk. Mash away until it’s fluffy, or whatever texture you fancy. I sometimes leave a few lumps.
- Stir in your cooked cabbage and sliced scallions. Add salt, pepper, and that nutmeg if you’re feeling wild. Mix it all up.
- Scoop into bowls and add an extra pat of butter on top for each serving. Watch it melt and try not to drool.
Notes
- Russet potatoes are classic, but Yukon Gold works great too.
- Experiment with different greens like kale instead of cabbage.
- You can use cream instead of milk for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil and Mash
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg